The easiest way to get started learning Molecular Gastronomy / Modernist Cooking
Contains Both Pure Food grade Sodium Alginate and Calcium Lactate in individual sealed bags.
Premium Sodium alginate High Viscosity E 401 is extracted from seaweeds and form a resilient gel in presence of calcium ions.
Because sodium alginate starts gelling in the presence of calcium, do not use in a high calcium liquid, e.g. milk.
In case of hard water ( high calcium content), use a calcium sequestrant ( eg. Sodium citrate or sodium gluconate). - both available in our store.
Calcium lactate E 327 , provides the necessary calcium ions for the alginate to gel; it’s taste is more discreet than calcium chloride (salty and sometimes bitter / metallic)
Calcium lactate contains NO animal product.
Both ingredients sodium alginate and calcium lactate are vegan ,gluten free and non-GMO
How to use:
Mix the alginate powder in the flavoured liquid or puree, and use a syringe to squeeze droplets into a calcium bath, where they turn into gellified spheres.
Use 2 to 10g of Sodium alginate per litre of liquid to be gelled.
For the calcium bath , dissolve 5 to 10 gr of calcium lactate per litre of water.
Content of package :
- 1 Bag of 100g premium Sodium alginate E401
- 1 Bag of 100g premium Calcium Lactate E327
- 1 Stainless steel strainer spoon
Will be send with Australia post with tracking
Express postage option available at check out
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